“Simply” not good enough

Don’t you love sitting down to some really, really great food? I love Pierre Gagnaire’s food, but not only that, his personal style. Each dish is formulated with balance and finesse. It’s haute cuisine, which ever so slightly nudges the pretty end of Molecular Gastronomy without ever going completely into the field of weirdom. It’s…

Beef Daube Provencal

I love stews, particularly French ones. Unfortunately however, I can’t get my kids to adore Boeuf Bourguignon the way I do. It’s not just the mushrooms they can’t stand, but the overall richness. In a recent trip to Provence however, I discovered the lighter, mushroom-free alternative. It’s only been around for hundreds of years, but…

Fatty Liver

This morning, the collection included a Muscadet, a Picpoul and a Chablis from our oyster wine-match experiment. Then, of course there was the Tavel – a palate cleanser before the main, then the rest of the whites with it. I think the “Vallon” from Mas de la Dame probably got popped about 10pm. God knows…